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See below ingredients and instructions of the recipe
8 oz Couscous (about 1 1/2 cups) 2 lg Tomatoes, peeled, seeded,
1 c Vegetable stock -and chopped
1 T Fresh thyme chopped or 1/2 2 Scallions, sliced thin
-tsp dried 1 T Fresh basil or 1/2 tsp
2 T Wine vinegar -dried
1 c Frozen baby peas, thawed 6 Romaine leaves, washed and
1 c Frozen corn kernels, thawed -dried
Place couscous in large bowl. Pour 1 cup boiling water over couscous
and let stand. In saucepan, bring vegetable stock to boil, add thyme
and vinegar. Boil to reduce to 3/4 cups. Add peas and corn to liquid
and turn off heat. Toss tomatoes, scallions, and basil into couscous.
Add liquid to couscous and mix well. Cover and refrigerate 2 hours
before serving. To serve, top a romaine leaf with couscous mixture.
Makes 6 servings (Per serving:197 calories, 2 grams fat)
nanette.blanchard#springsboard.org (NANETTE BLANCHARD) From Beyond
Alfalfa Sprouts and Cheese...
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
English celebrity chef also known as The Naked Chef. BBC food television shows.

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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